A unique combination of spicy rye and nutty flavor
| 2 1⁄2 | oz | Rye, Bulleit |
| 1⁄2 | oz | Bénédictine |
| 1⁄4 | oz | Aperol |
| 1⁄4 | oz | Orgeat |
| 2 | ds | Bitters, Fee Brothers Black Walnut |
Instructions
Combine, stir, strain into rocks glass with large ice chunks
History
Unique
From other users
- A bit sweet
- Subbed curry leaf syrup for orgeat. Nutty and sweet old fashioned.
- The accents still let the rye show through.
- I don’t find it too sweet. I think it’s pretty rye forward and the Black Walnut Bitters really balance it.
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4 Comments
very cool. I substituted a
Submitted by saltdodge on
very cool. I substituted a few drops of dry amontillado for the bitters
Surprisingly, all those
Submitted by TheTaj on
Surprisingly, all those accent flavors still let the rye show through. Good balance though it may be a bit sweeter than some would prefer.
Pretty good. Next time (there
Submitted by lesliec on
Pretty good. Next time (there will be one) I might try Campari in place of Aperol to take the sweetness down a smidgin.
Since I'm not a big Aperol
Submitted by svenryelsdorn on
Since I'm not a big Aperol fan, I made this with Bigallet China-China in lieu of that. I also added 2 ds of El Guapo Chicory-Pecan bitters instead of the Black Walnut. I liked the resulting drink, but found it a bit too sweet for my taste. I added something approaching 1/4 oz of Eda Rhyne Rustic Black Walnut Nocino (which is fairly bitter) and this brought the sweetness into perfect balance for my taste.